Comfortable in my skin: 1ish Hour Cinnamon Rolls

I have a serious weakness for cinnamon rolls. Is there anything better than a warm ooey gooey cinnamon roll slathered in cream cheese frosting? The only downside? They tend to take quite a while to make at home, and store bought? Well those just don't compare for me. I have been trying many different recipes for "quick" cinnamon rolls. I think I may have finally perfected my own version of a quick cinnamon roll. These take about an hour... which for many wouldn't qualify as a quick recipe, but when compared to cinnamon rolls that take several hours, I feel like they are a definite win.

Ingredients
Dough
3 Tbsp Active Dry Yeast
1 3/4 C Warm Water
1/4 C Granulated Sugar
1/4 C Melted Butter
1/2 Tbsp Salt
1 Egg + 1 Egg Yolk
5 - 5 1/4 C Flour (This will vary, I usually end up just at the 5 C mark)

Filling
1/2 c Granulated Sugar
2 Tbsp Cinnamon
1/8 tsp freshly grated nutmeg
1/2 c butter, softened

Icing
1 8 oz brick cream cheese, room temperature
2 c confectioners sugar
2 Tbsp milk
1 tsp vanilla extract

Preheat oven to 400 degrees.

In a mixer fitted with a dough hook combine yeast, water, sugar, and butter. Mix on low speed for about 2 minutes until well combined. Turn off mixer and let yeast proof for about 10 minutes.

In a medium sized bowl combine salt and flour. Add eggs to mixing bowl, turn mixer on medium. Slowly add in flour and salt mixture until well combined. You will know you have added enough flour when it pulls away from the bowl on its own. Leave mixer on to knead dough about 7 minutes. Turn off mixer, cover bowl with a damp towel and let rest at least 5 minutes.

While the dough is resting combine sugar and spices for filling.

On a lightly floured surface roll out dough to be about 12" x 18" rectangle. If you roll from the center out towards the corner it helps the dough turn into a rectangle vs just an oval. Once the dough is rolled out to the correct size slather on the softened butter. I just use my hands but you could use an offset spatula or butter knife if you prefer. Sprinkle the sugar spice mixture over the butter. Starting on the longer edge of your rectangle tightly roll your dough into a cylinder. I typically cut my rolls with a sharp knife, but if you want to use string or unflavored dental floss then go for it. I don't mind if the rolls get a little smushed, they even out enough in the end for me. Cut the rolls about an inch in width.

Place your cut rolls onto a parchment lined baking sheet. Leave several inches between each roll if you can, they need room to rise. Let the rolls sit for 10 minutes before putting them in the oven. Bake 12-15 minutes until edges become golden brown.

For Icing combine all ingredients. Let rolls cool before icing.